Clearwaters Organic Dairy

Curried Broccoli and Cauliflower Soup


Curry and nutmeg give just the right zing to this vegetable puree.

  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1 cup diced onion
  • florets from 1 Broccoli head
  • florets from 1/2 Caulliflower
  • 1 1/2 teaspoons curry powder
  • 5 cups vegetable broth
  • 2 cups Clearwater's Cream Top Yoghurt
  • 1/8 teaspoon nutmeg, ground
  • 1 teaspoon salt
  • 1 teaspoon pepper

In a large soup pot, heat olive oil over medium-high heat and saute garlic and onions until translucent. Add broccoli and cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam. Place lid on pot, reduce heat to medium, and steam vegetables for about 5 minutes. Add curry powder and remaining broth. Simmer until vegetables are very tender, about 15 minutes.

Once cooked, ladle broth and vegetables into a blender and puree until smooth. Return to soup pot, heat over medium heat, and gradually whisk the yoghurt and seasonings into the soup. Once combined, do not bring to a boil to prevent the yoghurt from curdling. Server warm.

This page was last modified on: 25 Sep 2013 20:50:26